Connie Bretz Walnut Creek Extension District Family and Consumer

Prepared by:
Connie Bretz
Walnut Creek Extension District
Family and Consumer Science Agent
KSU, County Extension Councils, Extension Districts and U.S Department of Agriculture Cooperating.
K-State Research and Extension is an equal opportunity provider and employer.
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Food Gifts from Your Kitchen
Fun to Make - Fun to Give
Have more fun during the holidays this year by personalizing your gifts. Gather the family or enlist
your friends and put together a selection of attractive food gifts from your kitchen.
A gift from the kitchen is twice blessed; it gives pleasure to the giver as well as to the receiver.
Many holidays are so commercialized that much of the true meaning of the holiday has been lost.
While it is nice to give money or fancy gifts, no gift is more appreciated than those that are homemade or
handmade. Those are the special gifts that come from the heart and take extra time and thought. Gifts created in your kitchen are a special way to share a little of yourself.
Food Gift Ideas
A gift from the kitchen does not need to be elaborate or be made of costly ingredients. It should be
a bit out of the ordinary and something the receiver is not likely to make.
Try to match the gift of food to the food likes of the person who will receive it. When thinking
about what you might give as a gift, think about something:
You enjoy making
You and your children or grandchildren could make together
The recipient would not make for themselves
That is your specialty
Presenting the Gift
The way the gift is presented can be almost as important as the food itself. In some cases it is
nice to use a container that will be used after the food in or on it has disappeared. Flea markets and yard
sales are great places to shop for these kinds of giveaway containers. Here are a few suggestions:
A loaf of bread tied to a cutting board accompanied by a bread knife
Tea or coffee blend in a bright canister or in a tea or coffee cup
Jams, jellies, and other spreads in a reusable container with a spoon or spreader attached.
Anything wrapped in a tea towel.
Cookies in a flowerpot lined with plastic wrap instead of a cookie jar
Unusually shaped cookies packed with their cutter
A myriad of shaped jars, cruets, and bottles are readily available and relatively inexpensive to add to
the presentation of your gift from the kitchen
Metal tins are available in many shapes, colors, patterns and sizes. Line with a nonreactive colored
tissue paper before loading it with goodies. Moist foods should also be wrapped in cellophane or
plastic wrap.
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Gift bags are inexpensive. Most are plastic coated, making them a good choice for moist foods. You
can easily make a “peek” window in these pretty bags by cutting out a square or shape from the side
of the bag and gluing or taping cellophane or plastic wrap to cover the opening. Staple bags shut,
tack on a bow. Or, line with pretty tissue paper, allowing the paper to peek out the top. You can also
decorate your own bags for that added personal touch.
Over-sized coffee mugs and soup mugs make good reusable containers for food gifts. Fill a bit overflowing the brim. Place on the center of a large piece of colored cellophane, gather the ends at the
top and secure with a ribbon.
Baskets are always a favorite. You can decorate them with paint or line with a pretty linen napkin.
Create gift baskets that have a central theme. Some ideas include:
“Breakfast Basket” Make your favorite quick bread, wrap it in cellophane and tie with a pretty
ribbon. Include a jar of homemade jam.
“Movie Night Basket” Make flavored popcorn and package it in nice bags with ribbons. Then
add a couple of boxes of your favorite movie theater candy and a gift card for a free movie.
“Sugar Cookie Basket” Make your own vanilla sugar and place in a pretty jar. Include your favorite recipe for sugar cookies, some cookie cutters and some cookie decorating supplies
(sprinkles, colored sugar, etc.).
Pick up orphan plates and platters at yard sales, flea markets, thrift store, or store bargain bins to use
for giving cookies and cakes.
Save empty potato chip cans (such as Pringles). Wash insides and let them dry thoroughly. Use
decorative contact paper or glue on gift-wrapping paper to cover the outside of the can. Stack cookies or fill with spiced nuts or candies, seal, and top with a fancy bow.
Miniature kitchen tools are cute, functional, and make great package decorations such as mini egg
whisks.
Lidded clear plastic containers even come in colors and can be used to hold various food items from
snack mixes, to cookies, to candy. Dress them up by gluing a fabric or paper skirt around the bottom
and coordinating insert into the outer indentation of the lid. A bow on top completes the package.
Make a holiday food gift on a dressed up platter, tray or framed mirror.
Purchase special decorated gift boxes, bags and other decorated containers for a quick and easy
package for your favorite homemade goodies.
Foil pans have the benefit of being portable and disposable and perfect to put holiday goodies in.
Add some ribbon or bows and you have a quick and easy gift.
Remember anything goes! Containers can include cookie jars, soup pots, bowls, cake pan, pie plate,
pottery bowls, mugs, parfait glasses and more.
You do not have to make every item in your basket or gift
container. Example: make a gift basket with store-bought
tea, local honey, cloth napkin, mugs, jam pot, silver spoon
and a jar of your homemade jam.
Purchase pretty labels or make your own to clearly mark
your gift with contents, usage and a recommended shelf life.
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Food Gift Ideas
Spiced Nuts
Dried Soup Mix
Cashew or Peanut Brittle
Homemade Infused
Vinegar
Dried Herb Mixes
Homemade Granola Mix
Homemade Mustards
Homemade Vanilla Extract
Cookies
Homemade Wine
Homemade Cocoa Mix
Chocolate Truffles
Jam
Homemade Dog Biscuits
Chai Tea Mix in a Jar
Canned Salsa or other Home Canned
Goods
A Handmade Cookbook of Family
Recipes
Pickles
Fruitcake
A Homemade BBQ Rub
Homemade Chutney
Fudge
Biscotti
Homemade "Family Secret
Pancake Mix” This will work Infused "Flavored" Sugars,
well for any baking mix includ- Such as Vanilla Sugar and
ing quick bread mixes. Give in
Cardamom Sugar.
a jar.
Flavored Salts (Rosemary Salt), No
Salt Added Seasoning Mix
Gifts in a Jar
Most gifts in a jar can be made up to six weeks in advance-just be sure your containers are
airtight, well sealed, and stored in a cool place. You will have to watch the expiration dates for gifts
that include ingredients such as nuts, as they can develop off flavors if stored too long.
Tips for assembling foods in jars:
1. Choose the right size of container, and make sure it has a
tight-fitting lid to prevent spillage.
Most recipes call for a 1-pint or 1-quart jar. Remember that
wide-mouth jars are easier to fill and pack down.
You can save containers of these sizes throughout the
year. Or, if you want to use more creative containers, visit
the local stores. Be sure to wash all containers thoroughly
before using them for food gifts.
2. To make sure the final recipe works, measure the ingredients accurately, and make sure any
ingredients that need to be combined are well blended.
3. To more easily fill the jars with no mess, transfer ingredients using a 1/4 cup measure or a wide
mouth funnel. You can also cut a hole in the bottom of a #2
coffee filter to create your own funnel.
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4. To make sure that all the ingredients fit in the jar, pack each layer down before adding the next
layer. If a recipe calls for layers to be packed down “firmly”, use a flat-bottomed glass, a tall spice
jar, or a long-handled ladle, or the squeezable bulb section of a turkey baste to press down the ingredients. If a jar only needs to be packed lightly, you can tap the jar on the table to settle the layer before adding the next one. Before adding the next ingredient, wipe the inside of the jar with a dry paper towel to achieve a clean, professional appearance.
5. For recipes that include bagged ingredients, use a resealable plastic food storage bag. Be sure to
press out all the extra air before sealing the bag so it will fit the jar.
6. Most recipes suggest a layering order, but you can add the ingredients in any order you like. In
general, “powdery” ingredients, such as flour, cocoa, or powdered sugar, should be placed on the bottom of the jar, so they don't coat other ingredients.
Packed down correctly, these layers won’t mix together.
To keep your layers as neat as possible, just remember to avoid placing powdery or granular
ingredients - flour and sugar, for instance-above a product such as chocolate chips, nuts, or raisins.
The chips, etc have space between the individual pieces which will allow the powdery substance to
sift in. Instead, try to pack these goodies at the top of the jar, or place an ingredient such as brown
sugar above them. The moist sugar will form a “seal” preventing the layers from blending together.
Finally, ingredients consisting of larger pieces, such as oats, candies, cereals, or dried fruit,
should be placed on top of the other ingredients. Seal the jar tightly, so the contents don’t shift.
7. If you’re planning to make more than one jar of the same recipe, complete one first so you know
how firmly to pack the ingredients so they fit.
8. Prepare the gift tag. Your gift tag should provide all
the important information that the recipient of the jar
will need to turn the mix into a homemade treat.
Include the name of the recipe, yield, list of
ingredients that must be added to the mix, and
the baking instructions.
You can write out all the information by
hand on a sturdy piece of paper-a
three-by-four-inch size is usually adequate.
If you have a computer, the options are even
greater.
Use hole punch to make a hole in the
tag, then insert a piece of ribbon or raffia. Use at least
18 inches to make sure you have enough to go
around the jar top.
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9. If you are using canning jars that have a separate inner lid, you can place a decorative piece of
fabric over the jar before securing it with the outer ring. If your jar has a one-piece lid, attach a piece
of fabric or tissue paper with double sided tape.
For a wide mouth jar, your fabric or tissue paper should be 7-8 inches across-trace a circle
using a salad plate. Cut the fabric with regular fabric scissors or pinking shears. Pint-size jars require
a circle 6 inches across.
When choosing your fabric, be creative. A square of denim, burlap, or calico would create a
country look. A red-and-green fabric would be perfect for Christmas.
Select a tie that compliments your fabric. A length of sisal twine or yarn would make an appropriate tie for your calico square or a slender gold or silver ribbon would complete your holiday
gift.
A forty-eight inch length will allow you to securely attach the fabric, as well as your tag, to
the jar.
10. If you like, you can attach an additional gift to the jar, such as a wooden spoon or spatula, and
oven hot pad, or a set of measuring spoons or cups. Use your imagination and have fun.
Bag Meals
Have everything you need to prepare a complete meal in a bag. This would include: canned
meats, vegetables, spices, canned fruits, pasta, rice etc. Place all dry or loose ingredients such as rice
or spices in resealable sandwich or snack bags. The ingredients then go into a bag with handles. A
square-bottomed 8 inch by 5 inch by 10 inch bag works great.
On the outside of the bag, place the recipe inside a plastic CD sleeve or one with a clear window. Also write the expiration date the outside of the bag.
Most bag meals are ready in 20 minutes or less, start to finish. These are great for gift giving
or to have ready to prepare meals for your family at home.
Bag meals offer a sense of security when you know that you’ll always have all the ingredients
for your meals in case of a disaster or hard economic times.
Master Mixes
Our busy lifestyles have created a major trend toward the use of time-saving convenience
foods, and mixes are the popular choice for
many. Creative gift-giving is one of the
most popular uses of homemade mixes.
With your own mixes you save almost three-fourths the time you spend preparing food. This is because you prepare
several meals at one time.
Homemade mixes cost less than half
the cost of commercial mixes. Save even
more by watching for specials on items
such as flour, sugar, and shortening.
For maximum freshness, store dry
mixes in airtight containers in a cool, dry
and dark place.
On each container, write the name
of the mix and the date by which it should
be used. Also include the amount of mix in
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each container.
Cherry Crumb Cake Mix
1 1/3 cup
sugar
3/4
cup
quick oats
1
Tablespoon baking powder
1
2
1 tsp
salt
2 cups flour
Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer into place
before adding the next ingredient.
Attach a gift tab with the mixing and baking instructions.
Cherry Crumb Cake
1
jar Cherry Crumb Cake Mix
3/4 cup butter or margarine, cold
2
eggs
1 (25 oz.) can cherry pie filling
Preheat oven to 350°F. Empty contents of jar into a mixing bowl, stirring to combine. Cut butter into dry mixture
until fine and crumbly. Add eggs and mix with a fork until combined but still crumbly in texture. Press half of the
crumb mixture into a greased 9x13 inch pan. Top with cherry pie filling. Sprinkle remaining crumb mixture on top.
Bake for 35 to 40 minutes.
German Apple Cake Mix
1 3/4 cup sugar
1 1/4 cup chopped walnuts
1 1/4 cup flour
1
2
2 1/4 tsp baking powder
1/2
tsp salt
Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer into place
before adding the next ingredient.
Attach a gift tag with the mixing and baking instructions.
German Apple Cake
1
jar German Apple Cake Mix
5
eggs
1/2 cup vegetable oil
1 1/2 tsp vanilla
3
tart apples, cored, peeled and sliced
Preheat oven to 375°F. Empty contents of jar into a large mixing bowl, stirring to combine. Add eggs, oil and
vanilla and mix well. Stir in chopped apples. Transfer batter to two greased 9 inch round pans or a 9x13 inch pan.
Bake for 25 to 30 minutes in round pans or 35 to 40 minutes in 9x13 inch pan.
Peach Cobbler Mix
3/4
cup sugar
3/4
cup sliced almonds or pecans, toasted*
2 2/3 cup flour
1
2
3
4
2 tsp baking powder
1 tsp baking soda
Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer into place
before adding the next ingredient.
Attach a gift tag with the mixing and baking instructions.
*To toast, place nuts in a single layer on a baking sheet. Bake at 350°F for approximately 10 minutes or until
nuts are golden brown.
*At times it may seem impossible to make all of the jar ingredients fit, but with persistence, they do all fit*.
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Peach Cobbler
1
8
jar Peach Cobbler Mix
ripe peaches, sliced (may use frozen,
approximately. 8 cups)
2/3 cup sugar
3/4 cup butter or margarine, cold
1
cup sour cream
3/4 cup whole milk or cream
Preheat oven to 350°F. Spread peach slices evenly over the bottom of a greased 7x11 inch pan. Sprinkle sugar
over the top. Empty contents of jar into a mixing bowl, stirring to combine. Cut butter into dry ingredients. Make a
well in the center and add sour cream and milk. Stir to combine then knead against the sides of the bowl 5 to 10
times. Transfer to a floured surface and roll out to 1/4 to 1/2" thickness. Cut dough into circles or squares and
place over sliced peaches. Bake for 50 to 55 minutes.
Blueberry Cobbler Mix
2/3 cup
sugar
3/4 cup
yellow cornmeal
1
Tablespoon baking powder
1
2
1 1/2 tsp salt
2 2/3 cup flour
Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer into place
before adding the next ingredient.
Attach a gift tag with the mixing and baking instructions.
Blueberry Cobbler
1
4
1
1/4
jar
pints
cup
cup
Blueberry Cobbler Mix
fresh or frozen blueberries
sugar
cornstarch
2
tsp lemon zest
3/4
can butter or margarine, cold
1 1/4 cup whole milk or cream
Preheat oven to 375°F. In a mixing bowl, combine blueberries, sugar, cornstarch and lemon zest. Transfer
blueberry mixture to a greased 7x11 inch pan. In another bowl, cut butter into Blueberry Cobbler Mix. Make a well
in the center and pour in milk. Stir until combined then knead dough against the sides of the bowl by hand 5 to 10
times. Transfer to a floured surface and roll to 1/4 to 1/2 inch thickness. Cut dough into circles or squares and
place over blueberry mixture. Bake for 50 to 55 minutes.
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M & M Cookie Mix
1
cup M & M candies
2
cups all-purpose flour
1/2 tsp
baking soda
1
2
3
1/2
tsp baking powder
1 1/4 cup sugar
Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place
before adding the next ingredient.
Attach a gift tag with the mixing and baking directions.
*For a different look, place a small amount of stuffing under a fabric cover before attaching to "puff" the top.*
M & M Cookies
1
jar M & M Cookie Mix
3/4 cup butter or margarine, softened
2
eggs, slightly beaten
1 tsp vanilla
Preheat the oven to 375°F. In a large bowl, cream the butter, eggs and vanilla. Add the M & M Cookie Mix and stir
until the mixture is well blended. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake for 10 to 12
minutes. Transfer to wire racks to cool.
Triple Chocolate Chip Cookie Mix
1/2
1/2
1/2
1/3
6
1
2
cup
chopped pecans
1/2
tsp baking soda
cup
chocolate chips
1/4
tsp salt
cup
white chocolate chips
2 T + 2 tsp
cocoa powder (clean inside of jar with
cup
brown sugar
a paper towel after this layer.)
Tablespoons sugar
1 1/4
cup all purpose-flour
Layer the ingredient sin the order given into a wide-mouth 1-quart canning jar. Pack each layer in place
before adding the next ingredient.
Attach a gift tag with the mixing and baking directions.
Triple Chocolate Chip Cookies
1
jar Triple Chocolate Chip Cookie Mix
1/2 cup butter or margarine, softened
2
eggs, slightly beaten
1 Tablespoon milk
1 tsp
vanilla
Preheat the oven to 350°F. In a large bowl, cream the butter, eggs, milk and vanilla. Add the Triple Chocolate
Chip Cookie Mix and stir until the mixture is well blended. Drop by rounded tablespoonfuls onto greased cookie
sheet. Bake for 8 to 10 minutes. Transfer to wire racks to cool.
Yield: 3 to 4 dozen
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Pecan Cookie Mix
3/4
1/4
1/2
1/4
1
1
2
cup
cup
cup
cup
cup
old-fashioned oats
brown sugar
chopped pecans
brown sugar
crisped rice cereal
3/4
1/2
1/2
1/2
cup
tsp
tsp
cup
all-purpose flour
baking soda
baking powder
sugar
Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place
before adding the next ingredient.
Attach a gift tag with the mixing and baking directions.
Pecan Cookies
1
jar Pecan Cookie Mix
1/2 cup butter or margarine, softened
2
eggs, slightly beaten
1 tsp vanilla
Preheat the oven to 350°F. In a large bowl, cream the butter, eggs and vanilla. Add the Pecan Cookie Mix and stir
until the mixture is well blended. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake for 10 to 12
minutes. Transfer to wire racks to cool.
Yield: 3 to 4 dozen cookies
Cowgirl Cookie Mix
1 1/3
1
1
1/4
1
1
2
cups
teaspoon
teaspoon
teaspoon
cup
all-purpose flour
baking powder
baking soda
salt
cooking oats
3/4
3/4
1/2
1/2
1/3 to 1/2
cup
cup
cup
cup
cup
M & M's (use pink for a girl)
semi-sweet chocolate chips
brown sugar, packed
white sugar
chopped pecans
Layer the ingredients in a 1 quart jar in the order listed above.
*Change the color of the M & M's to make Cowboy Cookies
Cowgirl Cookies
1 quart jar of Cowgirl Cookie Mix
slightly beaten egg
1
1
2
1/2 cup
butter, melted
1
teaspoon vanilla
Mix wet ingredients into dry ingredients. Use the back of a large spoon to work it all together. You may even
need to use your hands to get everything incorporated.
Roll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet and bake for about 10
minutes at 350 degrees F. Makes about 2 dozen cookies.
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Christmas Cookies in a Jar
1/3
1/3
3/4
1/2
1/8
1/8
1
2
3
4
cup
cup
cup
teaspoon
teaspoon
teaspoon
sugar
packed brown sugar
all-purpose flour
baking powder
baking soda
Salt
1
1
1
cup
cup
cup
quick-cooking oats
dried cranberries
vanilla or white chips
Additional Ingredients
1/2 cup
butter, melted
1
teaspoon vanilla extract
1
egg
In a 1-quart jar, layer the sugar and brown sugar, packing well between each layer. Combine the flour, baking
powder, baking soda and salt; spoon into jar. Top with oats, cranberries and chips. Cover and store in a cool
dry place for up to 6 months.
To prepare cookies: Pour cookie mix into a large bowl; stir to combine. Beat in butter, egg and vanilla. Cover
and refrigerate for 30 minutes.
Drop by the tablespoonfuls 2 inches apart onto ungreased baking sheets.
Bake at 375° for 8-10 minutes or until browned. Remove to wire racks to cool. Yield: 3 dozen.
Servings: 18
Cooking Times
Preparation Time: 15 minutes
Nutrition Facts
Nutrition (per serving): 188 calories, 0 calories from fat, 9g total fat, 27mg cholesterol, 102mg sodium, 26g
carbohydrates, 1g fiber, 2g protein.
Source
Web Page: http://www.tasteofhome.com
Oatmeal Chip Cookie Mix
1 1/4
1
1/2
1/2
1/4
3/4
1/3
1/2
1
2
3
cups
cup
teaspoon
teaspoon
teaspoon
cup
cup
cup
quick-cooking oats
all-purpose flour
baking powder
baking soda
salt
milk chocolate chips
vanilla or white chips
slivered almonds
1/4 cup
1/2 cup
1/2 cup
flaked coconut
packed brown sugar
sugar
Additional Ingredients:
1/2 cup
butter, softened
1
egg
1/2 teaspoon vanilla extract
Place oats in a food processor; cover and pulse until fine; set aside. In a bowl, combine the flour, baking
powder, baking soda and salt.
In a 1-qt glass jar, layer the oats, flour mixture, chips, almonds, coconut, brown sugar and sugar, packing well
between each layer. Cover and store in a cool dry place for up to 6 months. Yield: 1 batch (about 4 cups
total).
To prepare cookies: In a large bowl, cream butter until light and fluffy. Beat in egg and vanilla. Add cookie mix
and mix well (mixture will be dry). Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking
sheets. Bake at 375° for 10-15 minutes or until lightly browned. Cool for 2 minutes before removing to wire
racks. Yield: 2 1/2 dozen.
Servings: 15
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 10 minutes
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Nutrition Facts
Nutrition (per serving): 260 calories, 0 calories from fat, 13g total fat, 33mg cholesterol, 178mg sodium, 33g
carbohydrates, 2g fiber, 4g protein.
Source
Web Page: http://www.tasteofhome.com
12
Dried Blueberry Muffins
Quart-size Jar Ingredients
Additional Ingredients
2 1/2 cups
all-purpose flour
1
cup
buttermilk
1
cup
dried blueberries
1/2 cup
melted butter
1/2
cup
sugar
2
eggs
2 1/2 teaspoons baking powder
1
teaspoon vanilla extract
1/2
teaspoon baking soda
¼
teaspoon salt
1 Wash and thoroughly dry a 1-quart wide mouth canning jar.
2 Layer the ingredients in the jar as shown above, pressing firmly with a flat-bottomed object, such as a tart
tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
3 Secure the lid, and decorate as desired. Attach the instructions for making the muffins found below.
4 Preheat the oven to 375°F.
5 Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside.
6 Place the buttermilk, butter, eggs, and vanilla extract in a large bowl, and blend well with a whisk, a fork, or an
electric mixer set on low speed.
7 Add the dry ingredients to the buttermilk mixture, and stir with a wooden spoon just until mixed. Do not over
stir.
8 Spoon the batter into greased or papered muffin tins, filling each cup about two-thirds full.
9 Bake for 15 to 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool
for 10 minutes in the tin. Then remove the muffins and cool completely on a wire rack.
10 Serve immediately, or store in an airtight container for up to 1 week.
Yield: 20
Source
Source: The Mason Jar Dessert Cookbook
Double Chocolate Walnut Bread Mix
2 3/4
2 1/2
2
1
1
2
3
cups
teaspoons
teaspoons
teaspoon
all-purpose flour
baking powder
baking soda
salt
3
1
1/2
1/2
tablespoons
cup
cup
cup
unsweetened cocoa powder
granulated sugar
chocolate chips
chopped walnuts*
Combine flour, baking powder, baking soda and salt in medium bowl; stir well. Place 1 1/2 cups flour mixture
into separate bowl; add cocoa and mix well.
Pour 3/4 cup flour mixture into 1-quart wide-mouth jar with tight-fitting lid. Pack down well. Add 3/4 cup cocoa
mixture, remaining flour mixture and remaining cocoa mixture to jar. Pack down well after each layer. Add
sugar, chocolate chips and walnuts. Pack down lightly after each layer. Seal jar.
Cover top of jar with fabric. Attach gift tag with raffia or ribbon.
13
Double Chocolate Walnut Bread
1
jar
Double-Chocolate Walnut Bread Mix
1 1/2 cups milk
1/3
cup vegetable oil
1
2
3
4
1
egg, beaten
1 1/2 teaspoons vanilla
Preheat oven to 350°F. Coat two 8x4 inch loaf pans with nonstick cooking spray; set aside.
Pour contents of jar into large bowl; mix well. Make well in center. Combine milk, oil, egg and vanilla in
medium bowl; mix well. Add to dry ingredients. Stir only until moistened. Spread evenly into prepared pans;
smooth tops.
Bake 45 to 50 minutes or until toothpick inserted into centers comes out clean. Cool 15 minutes in pans;
transfer to wire rack to cool completely. Store in airtight container.
Makes 2 loaves
Mixed-Berry Oatmeal Bread Mix
1
1 1/2
2
1
1/2
cup
tablespoons
teaspoons
teaspoon
teaspoon
all-purpose flour, divided
dried grated orange peel
baking powder
salt
baking soda
1
2
3/4
1 1/4
cup
teaspoons
cup
cups
1 1/4 cups
1
2
3
whole-wheat flour, divided
ground cinnamon
granulated sugar
coarsely chopped dried mixed
berries, divided
old-fashioned oats, divided
Combine 1/2 cup all-purpose flour, orange peel, baking powder, salt and baking soda in small bowl; stir well.
Pour into 1-quart wide-mouth jar with tight-fitting lid. Pack down well. Combine 1/2 cup whole-wheat flour with
cinnamon in small bowl; stir well. Add to jar and pack down. Add remaining all-purpose flour, remaining
whole-wheat flour, sugar, 2/3 cup mixed berries, 2/3 cup oats, remaining berries and remaining oats. Pack
down firmly after each layer. Seal jar.
Cover top of jar with fabric. Attach gift tag with raffia or ribbon.
Makes one 1-quart jar.
Mixed Berry Oatmeal Bread
1
jar Mixed-Berry Oatmeal Bread Mix
3/4 cup orange juice
1/3 cup vegetable oil
1
2
3
2
large
eggs, slightly beaten
1/2 teaspoon orange extract
Preheat oven to 350°F. Coat 9x5 inch loaf pan with nonstick cooking spray; set aside. Pour contents of jar
into large bowl. Stir well; set aside.
Whisk orange juice, oil, eggs and orange extract in small bowl. Add to dry ingredients; stir only until
moistened, and berries are evenly distributed. Spread batter evenly in prepared pan. Let stand 25 minutes.
Bake 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool 15 minutes in pan; transfer
to wire rack to cool completely. Store in airtight container.
Yield: Makes 1 loaf
14
Cherry Almond Muffins Mix
1/2
1/2
1/2
1
1
2
3
cup
cup
cup
cup
chopped almonds
chopped dried cherries
brown sugar, packed
instant oatmeal
1/4
1/4
2
1 1/2
teaspoon
teaspoon
teaspoons
cups
salt
baking soda
baking powder
all-purpose flour
Wash and thoroughly dry a 1-quart wide-mouth canning jar.
Layer the ingredients in the jar as shown at left, pressing firmly with a flat-bottomed object, such as a tart
tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
Secure the lid, and decorate as desired. Attach the instructions for making the muffins found below.
Yield: 12 muffins
Cherry Almond Muffins
1
cup vanilla-flavored yogurt
1/4 cup vegetable oil, such as canola
1
2
3
4
5
6
7
1
egg
Preheat the oven to 375°F.
Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside.
Place the yogurt, oil, and egg in a large bowl, and blend well with a whisk, a fork, or an electric mixer set on
low speed.
Add the dry ingredients to the yogurt mixture, and stir with a wooden spoon just until mixed. Do not over stir.
Spoon the batter into greased or papered muffin tins, filling each cup about two-thirds full.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool
for 10 minutes in the tin. Then remove the muffins and cool completely on a wire rack.
Serve immediately, or store in an airtight container for up to 1 week.
Yield: 12 muffins
Cherry-Nut Raisin Bread Mix
2 1/4
1 1/2
1/4
1
1
1
2
3
4
cups
teaspoons
teaspoon
cup
tablespoon
cake flour
baking powder
salt
granulated sugar
dried orange peel
1
1/2
3/4
3/4
cup
cup
cup
cup
chopped dried cherries*
toasted slivered almonds or pecan pieces**
golden raisins
dark raisins
*Spray knife with nonstick cooking spray to prevent sticking.
**To toast nuts, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes,
stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.
Combine flour, baking powder and salt in medium bowl. Stir well. Pour into 1-quart wide-mouth jar with tightfitting lid. Pack down well. Add sugar, orange peel, cherries, almonds and raisins. Pack down firmly after each
layer. Seal jar.
Cover top of jar with fabric. Attach gift tag with raffia or ribbon.
Yield: Makes one 1-quart jar
15
Cherry-Nut Raisin Bread
1
jar Cherry-Nut Raisin Bread Mix
3/4 cup orange juice
1
2
3
3 tablespoons vegetable oil
1 large
egg, lightly beaten
Preheat oven to 350°F. Coat 9x5 inch loaf pan with nonstick cooking spray; set aside. Pour contents of jar
into large bowl; mix well, separating fruit, if necessary. Make well in center.
Combine orange juice, oil and egg in small bowl. Add to dry ingredients; stir only until moistened, and fruit and
nuts are evenly distributed. Spread batter evenly in prepared pan.
Bake 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes in pan; transfer
to wire rack to cool completely. Store in airtight container.
Tips
Slice with serrated knife, using sawing motion.
Pineapple-Apricot Nut Bread Mix
2
1
1
1/2
1/2
1
2
3
4
cups
teaspoon
teaspoon
teaspoon
teaspoon
all-purpose flour
baking powder
ground cinnamon, divided
baking soda
salt
1
3/4
3/4
1/2
cup
cup
cup
cup
granulated sugar, divided
chopped dried apricots*
chopped dried pineapple*
chopped toasted macadamia nuts**
*spray knife with nonstick cooking spray to prevent sticking.
**To toast nuts, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes,
stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.
Combine 1 cup flour, baking powder, 3/4 teaspoon cinnamon, baking soda and salt in medium bowl, stir well.
Pour mixture into 1-quart wide-mouth jar with tight-fitting lid. Pack down well. Add remaining flour and pack
down well. Combine 1/2 cup sugar and remaining 1/4 teaspoon cinnamon. Add mixture and remaining 1/2
cup sugar to jar. Add apricots, pineapple and nuts to jar. Pack down firmly after each layer. Seal jar.
Cover top of jar with fabric. Attach gift tag with raffia or ribbon.
Pineapple-Apricot Nut Bread
1
jar Pineapple-Apricot Nut Bread Mix
1/2 cup (1 stick) unsalted butter, melted and cooled
3/4 cup buttermilk
1
2
3
1
large
egg, beaten
1 1/2 teaspoons vanilla
Preheat oven to 350°F. Coat 9x5 inch loaf pan with nonstick cooking spray; set aside. Pour contents of jar
into large mixing bowl; mix well, separating fruit, if necessary. Make well in center.
Combine butter, buttermilk, egg and vanilla in small bowl. Add to dry ingredients; stir only until moistened.
Spread evenly in prepared pan.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; transfer
to wire rack to cool completely. Wrap tightly in plastic wrap or store in airtight container.
Yield: Makes 1 loaf
16
Master Cookie Mix
8
cups all-purpose flour
2 1/2 cups granulated sugar
2
cups brown sugar, packed
4
teaspoons salt
1 1/2 teaspoons baking soda
3
cups
vegetable shortening
In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well-blended. With a
pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a large
airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks.
Yield: 16 cups cookie mix
Snickerdoodles
2 1/2 cups
Cookie mix
1/4
teaspoon baking soda
1
teaspoon cream of tartar
1
2
1
egg
2 tablespoons sugar
1 teaspoon
ground cinnamon
Preheat oven to 400°F. In a medium bowl, combine cookie mix, baking soda, cream of tartar and egg. Mix
well. Combine sugar and cinnamon in a small dish.
Shape dough into 1 1/2 inch balls. Roll in sugar-cinnamon mixture and place 2 inches apart on unbuttered
baking sheets. Flatten balls slightly. Bake 8 to 10 minutes, until lightly browned with cracked tops. Do not over
bake.
Yield: 24 cookies
Chocolate-Chip Cookies
3 cups
cookie mix
3 tablespoons milk, more if necessary
1 teaspoon
vanilla extract
1
2
1
egg
1/2 cup nuts or coconut
1
cup chocolate chips or sugar-coated chocolate
candies.
Preheat oven to 375°F. Grease baking sheets. In a large bowl, combine cookie mix, milk, vanilla and egg.
Blend well. Stir in nuts or coconut and chocolate chips or candies.
Drop by teaspoonfuls onto prepared baking sheets. Bake 10 to 15 minutes, until golden brown.
Yield: Makes 24 cookies
Brownie Master Mix
6 cups
all-purpose flour
4 teaspoons baking powder
4 teaspoons salt
8 cups
sugar
1 (8 oz.) can unsweetened cocoa powder
In a large bowl, combine flour, baking powder, salt, sugar and cocoa. Stir with a wire whisk until evenly
distributed. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 10
to 12 weeks.
Yield: 15 cups of mix
17
Our Best Brownies
1/4 cup
butter or margarine, melted
2
eggs, beaten
1
teaspoon vanilla, extract
2 1/4 cups brownie mix
1/2
cup chopped nuts
Brownie Toppers
Preheat oven to 350°F. Grease and flour an 8-inch-square pan. Combine melted butter or margarine, eggs,
vanilla and brownie mix. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30 to 35 minutes, until
edges separate from pan. Sprinkle or frost with Brownie Topper of you choice. Cut into 2-inch bars when cool.
Yield: Makes 16
Chocolate Topper
1 6 oz package chocolate chips
Sprinkle package of chocolate chips over warm brownies. Warm in oven until melted. Spread evenly. Sprinkle
with more chopped nuts.
Coconut-Pecan Topping
1/3 cup
1/3 cup
1
3
tablespoons
sugar
evaporated milk
beaten egg yolk
butter or margarine
1/4 teaspoon vanilla
2/3 cup
coconut
1/2 cup
chopped pecans
Combine sugar, evaporated milk, egg yolk and butter. Stirring constantly, cook 5 minutes, until mixture comes to a
boil. Remove and stir in vanilla, coconut and chopped pecans. Cool 10 minutes. Spread on cooled brownies.
Bittersweet Frosting
1 1/2 cups powdered sugar
1/2
cup butter
1/2 cup evaporated milk
2
1 oz squares unsweetened chocolate
Combine powdered sugar, butter and evaporated milk. Cook 7 to 10 minutes, until temperature reaches 230°F.
Cool. Beat until stiff; spread on cooled brownies. Melt 2 unsweetened chocolate squares and spread over topping.
Marshmallow Surprise
1/2 recipe chocolate icing
1 1/2 cups miniature marshmallows
Sprinkle miniature marshmallows over warm brownies. Warm until melted, about 2 to 3 minutes. Cool. Frost with
icing.
18
Chewy Chocolate Cookies
1/4
cup
2
1/4
cup
2 1/4 cups
1
2
butter or margarine
slightly beaten eggs
water, more if needed
brownie mix
1/2 teaspoon baking soda
3/4 cup
all-purpose flour
1
teaspoon vanilla extract
walnut or pecans halves
Preheat oven to 375°. Grease baking sheets. Combine butter or margarine, eggs and water in a medium
bowl. Beat with a fork until blended. Stir in brownie mix, baking soda, flour and vanilla. Add additional water, if
needed. Blend well.
Drop by teaspoonfuls 2 inches apart on prepared baking sheets. Put a walnut or pecan half in center of each
cookie. Bake 10 to 12 minutes, until edges are browned. Cool. Makes 36 cookies.
Texas Sheet Cake
4
1/2
1
1/2
2
1
1
2
3
cups
cup
cup
cup
brownie mix
butter or margarine
water
dairy sour cream
eggs, slightly beaten
teaspoon baking soda
Cocoa Icing
1/2
1/2
3
3
1
1
cup
cup
tablespoons
cups
cup
teaspoon
evaporated milk
butter or margarine
unsweetened cocoa powder
powdered sugar
chopped nuts
vanilla extract
Preheat oven to 375°. Grease a 15"x10" or larger baking pan. Put brownie mix in a large bowl. In a small
saucepan, bring butter or margarine and water to a boil. Add to brownie mix. Add sour cream, eggs and
baking soda. Blend well. Pour into prepared pan.
Bake 20 to 25 minutes, until a toothpick inserted in center comes out clean. Prepare cocoa icing. Frost cake
while still hot. Makes one large cake.
Cocoa Icing: In a small saucepan, bring evaporated milk, butter or margarine and cocoa to a boil, stirring
constantly. Remove from heat. Place powdered sugar in a bowl, add coca mixture. Beat. Stir in nuts and
vanilla.
Sweet Quick-Bread Master Mix
12 cups
all-purpose flour
2 tablespoons baking powder
2 tablespoons baking soda
1 tablespoon salt
3 cups
granulated sugar
3 cups
brown sugar, firmly packed
In a large bowl, stir flour, baking powder, baking soda, salt, granulated sugar and brown sugar with a large wire
whisk until blended. Spoon into a 24 cup container with a tight-fitting lid. Seal container. Label with date and
contents. Store in a cool, dry place. Use within 6 months.
Yield: 20 cups mix
19
Banana-Nut Bread
3 1/2 cups sweet quick bread mix
1/3
cup vegetable oil
2
eggs, beaten
1
tablespoon lemon juice
2
medium
bananas, mashed (about 1 cup)
1/2 cup
chopped nuts
Preheat oven to 325°F. Grease one 9"x5" loaf pan or two 7"x3" loaf pans; set aside. In a medium bowl, combine
all ingredients, stirring to blend. Turn into prepared pan or pans. Bake 50 to 60 minutes in preheated oven until a
wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right side up on
rack. Variation: Tropical Bread – add ½ cup flaked coconut and ¼ cup chopped dried pineapple.
Yield: Makes 1 or 2 loaves
Cranberry Bread
3/4 cup orange juice
1
cup fresh or frozen cranberries
2
eggs, beaten
1
2
3 1/2 cups
sweet quick bread mix
1/3
cup
vegetable oil
1
teaspoon grated orange peel
Preheat oven to 325°F. Grease one 9"x5" loaf pan or two 7"x3" loaf pans; set aside. Combine orange juice
and cranberries in blender. Process on chop 4 or 5 seconds. In a bowl, combine eggs, sweet quick-bread mix,
vegetable oil, orange peel and orange juice mixture, stirring to blend.
Pour into prepared pan or pans. Bake 60 to 70 minutes in preheated oven until a wooden pick inserted in
center comes out clean. Cool on rack 5 minutes. Turn out of pan or pans. Cool.
Yield: Makes 1 or 2 loaves
Pumpkin Bread
3 1/2
1/3
1
2
1/2
1/2
1/2
1
2
3
cups
cup
cup
sweet quick bread mix
vegetable oil
mashed cooked pumpkin
eggs, beaten
cup
milk or orange juice, if desired
teaspoon ground cinnamon
teaspoon ground nutmeg
1/2 teaspoon
1/2 cup
1/2 cup
1
1
3
ground cloves
chopped nuts
raisins
Cinnamon Whipped Topping
cup
whipping cream
teaspoon
ground cinnamon
tablespoons powdered sugar
Preheat oven to 350°F. Grease one 9"x5" loaf pan or two 7"x3" loaf pans; set aside. In a bowl, combine sweet
quick-bread mix, vegetable oil, pumpkin, eggs, milk or juice, cinnamon, nutmeg and cloves until blended. Add
nuts and raisins. Pour into prepared pan or pans.
Bake 55 to 60 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool 5
minutes. Turn out of pan. Cool right-side up on rack. Prepared topping to serve, cut into 1/2 inch slices;
spread each with cinnamon whipped topping. Makes 1 or 2 loaves.
For Cinnamon Topping: In a medium bowl, whip cream until soft peaks form. Gently stir in cinnamon and
powdered sugar. Refrigerate until served. Makes about 2 cups.
20
Corn Bread Mix
4
4
2
cups all-purpose flour
4 tablespoons baking powder
cups yellow cornmeal
1 tablespoon salt
cups instant nonfat milk powder or dry buttermilk 1 tablespoon baking soda
powder
2/3 cup granulated sugar
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10-cup
container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within
10 to 12 weeks.
Yield: Makes 10 cups
Corn Bread
1
egg, beaten
1/2 cup water
2
tablespoons butter, melted
1 1/4 cups
corn bread mix
Preheat oven to 425°. Butter a 5"x3" loaf pan. In a bowl beat together, egg, water and butter. Stir in corn bread
mix until moistened. Batter will be lumpy. Pour into prepared pan. Bake 20 to 25 minutes. Makes 1 loaf.
Yield: Makes 1 loaf
21
Cheery Cherry Tea
15 oz
1
cup
1
cup
1/2 cup
1
2
jar orange drink mix
sugar
unsweetened instant tea
lemonade powder
0.13 oz
package cherry drink mix
2
teaspoons cinnamon
1
teaspoon nutmeg
Blend all ingredients together well and store in an airtight container. Makes about 5 cups of dry mix.
To make the tea: Stir 1 to 2 tablespoons of tea mix in 1 cup of hot or cold water.
Yield: 5 cups of dry mix
Russian Refresher Mix
2
1
cups powdered orange-drink mix
(3 oz) pkg. presweetened powderedlemonade mix
1 1/3 cups sugar
1
2
1
teaspoon ground cinnamon
1/2 teaspoon ground cloves
Combine all ingredients in a medium bowl. Mix well. Put in a 1-quart air-tight container. Label with date and
contents. Store in a cool, dry place. Use within 6 months. Makes about 3 1/2 cups Russian refresher mix.
For Tea: Place 2 to 3 teaspoons of Russian refresher mix in a cup, add 1 cup hot water. Stir to dissolve.
Makes 1 serving.
Yield: Makes about 3 1/2 cups of mix
Hot Chocolate Mix
1 (25.6 oz) package instant nonfat dry milk (10 - 2/3
cups)
1 6 oz
jar powdered nondairy creamer
1
2
2 cups powdered sugar
1 6 oz can instant chocolate drink mix
Combine all ingredients in a large bowl. Mix well. Put in a large airtight container. Label with date and
contents. Store in a cool, dry place. Use within 6 months. Makes about 17 cups of mix.
For Hot Chocolate: Add 3 tablespoons mix to 1 cup hot water. Stir to dissolve. Makes 1 serving.
Yield: 17 cups
Tips
Substitute 2 cups unsweetened cocoa powder for chocolate drink mix. Increase powdered sugar to 4 cups.
Candy Cane Hot Chocolate Mix
1 1/2 cup powdered sugar
1
cup plus 2 Tablespoons baking cocoa
1 1/2 cup nondairy creamer
20
peppermint candies, broken into pieces
mini marshmallows.
In a one-quart wide-mouth jar, layer powdered sugar, then cocoa, packing each layer as tightly a possible. Wipe
the inside of the jar with a a paper towel to remove any excess cocoa before adding the next layer. Add nondairy
creamer to jar, packing tightly. Add peppermint pieces. Fill any remaining space in top of jar with a layer of mini
marshmallows; secure lid. Give with the following instructions: Empty jar into a large mixing bowl; blend well.
Spoon mixture back into jar. To serve, add 3/4 cup boiling water to 1/4 cup cocoa mixture; stir to blend.
Yield: 16 servings
22
Chive & Garlic Dip Mix
4 teaspoons dried chives
2 teaspoons Minced onion
1 teaspoon garlic salt
1
2
1 teaspoon garlic powder
1 teaspoon celery seed
pinch pepper
Combine the above ingredients and stir until well blended. Place in a 3"x4" ziplock bag and seal.
Attach a gift tag with the directions on how to prepare the dip.
Chive & Garlic Dip
1 pkg Chive & Garlic Dip Mix
3 cups sour cream
Combine the Chive & Garlic Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate. Chill for at
least 2 hours before serving. Serve with chips, crackers or fresh vegetables.
Tips
Fill a gift basket with dip mixes, crackers, chips or pretzels and a movie, cards or a board game.
Dill Dip Mix
2 1/2 tsp dried dill weed
2 1/2 tsp minced onion
1
2
2 1/2 tsp dried parsley
1 1/2 tsp Beau Monde Seasoning
Combine the above ingredients and stir until well blended. Place in a 3"x4" ziplock bag and seal.
Attach a gift tag with the directions on how to prepare the dip.
Dill Dip
1 pkg Dill Dip Mix
1 cup mayonnaise or salad dressing
1 cup sour cream or low-fat yogurt
Combine the Dill Dip Mix with the mayonnaise and sour cream. Stir until well blended. Cover and refrigerate for at
least 4 hours before serving. Serve with assorted fresh vegetables or as a topping for baked potatoes.
Herb & Garlic Cheese Spread Mix
2 1/4 tsp dried dill weed
1 1/2 tsp dried thyme
3/4
tsp dried oregano
1
2
3/4 tsp garlic powder
3/4 tsp pepper
3/4 tsp seasoned salt
Combine the above ingredients and stir until well blended. Place in a 3"x4" ziplock bag and seal.
Attach a gift tag with the directions on how to prepare the spread.
23
Herb & Garlic Cheese Spread
1 pkg
Herb & Garlic Cheese Spread Mix
3 (8 oz.) pkgs. cream cheese, softened
1 1/2 cup butter, softened
Combine the Herb & Garlic Cheese Spread Mix with cream cheese and butter. Stir until well blended. Cover and
refrigerate for at least 2 hours before serving. Serve with crackers.
Pot Roast Rub Mix
2 tablespoons beef bouillon granules
2 tablespoons minced onion
1 tablespoon garlic salt
1
2
1 tablespoon seasoning salt
1 tablespoon dried rosemary
1 tablespoon black pepper
Combine the above ingredients and stir until well blended. Place in a 3"x4" ziplock bag and seal.
Attach a gift tag with the directions on how to use the rub.
Pot Roast Rub
Pot Roast Rub Mix
Beef Roast
Sprinkle and rub the mix according to taste preferences on all sides of beef before baking.
Savory Steak Rub Mix
1 tablespoon dried marjoram
1 tablespoon dried basil
2 tablespoons garlic powder
1
2
2
tablespoons dried thyme
1
tablespoon dried rosemary
2 1/4 tsp
dried oregano
Combine the above ingredients and stir until well blended. Place in a 3"x4" ziplock bag and seal.
Attach a gift tag with the directions on how to use the rub.
Savory Steak Rub
Savory Steak Rub Mix
Beef
Sprinkle and rub the mix according to taste preferences on both sides of beef before grilling, broiling, baking or
frying.
Sloppy Joe Seasoning Mix
1
1
1
1
tablespoon
teaspoon
teaspoon
teaspoon
instant minced onion
dried green-pepper flakes
salt
cornstarch
1/2
1/4
1/4
1/4
teaspoon
teaspoon
teaspoon
teaspoon
instant minced garlic
dry mustard
celery seeds
chili powder
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum
foil and fold to make airtight. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes
1 package or about 3 tablespoons Sloppy Joe Seasoning mix.
24
Sloppy Joes
1
pound lean ground beef
1
pkg.
Sloppy Joe seasoning mix
1/2 cup
water
1 (8 oz.) can tomato sauce
6
hamburger buns, toasted
Brown ground beef in a skillet over medium-high heat. Drain excess grease. Add sloppy Joe seasoning mix, water
and tomato sauce. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over toasted
hamburger buns. Makes 6 servings.
Oniony Party Dip Mix
4
tsp
beef bouillon granules
2
tablespoons minced onion
1/8 tsp
garlic powder
1
2
1
tsp dried chives
1
tsp dried parsley
1/2 tsp powdered onion
Combine the above ingredients and stir until well blended. Place in a 3"x4" ziplock bag and seal.
Attach a gift tag with the directions on how to prepare the dip.
Oniony Party Dip
1 pkg Oniony Party Dip Mix
2 cups sour cream
Combine the Oniony Party Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate for at least 1
hour before serving. Serve with chips, crackers or fresh vegetables.
Tips
For a different gift, put three or four dip mixes in a decorative bowl, handmade pottery or a crystal dish.
Spaghetti Seasoning Mix
1
1
1
2
tablespoon
tablespoon
tablespoon
teaspoons
dried minced onion
dried parsley flakes
cornstarch
dried green-pepper flakes
1 1/2
1/4
1
3/4
teaspoons
teaspoon
teaspoon
teaspoon
salt
instant minced garlic
sugar
Italian seasoning or combination of
oregano, basil, rosemary, thyme,
sage, marjoram
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum
foil and fold to make airtight. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes
1 package or about 1/3 cup Spaghetti seasoning mix.
Spaghetti Sauce
1 pound lean ground beef
2 (8 oz.) cans tomato sauce
1 (6 oz.) tomato paste
2 3/4 cups tomato juice or water
1
pkg. spaghetti seasoning mix
Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add tomato sauce, tomato
paste and tomato juice or water. Stir in spaghetti seasoning mix. Reduce heat and simmer 30 minutes, stirring
occasionally. Makes 4 to 6 servings.
25
Jambalaya Mix
3
2 1/2
2 1/2
2 1/2
2
1
2
cups
tablespoons
tablespoons
tablespoons
bay
long-grain white rice
dried minced onion
green bell pepper flakes
dried parsley flakes
leaves, (place down the side of
the jar)
2
tablespoons plus 1 tsp beef bouillon
granules
1 1/4
teaspoon
garlic powder
1 1/4
tsp
pepper
1 1/4
tsp
dried thyme
3/4 to 1 1/4 tsp
crushed red pepper
Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place
before adding the next ingredient.
Attach a gift tag with the cooking directions.
Tips
For an out of the ordinary gift, place jar mixes in a mixing bowl along with kitchen utensils, cookbooks, recipe
cards, towels and pot holders.
Jambalaya
1
jar
Jambalaya mix
7 1/2 cups
water
1
(20 oz.) can tomato sauce
1 1/4 cup cooked ham or smoked sausage
1 1/4 cup cooked shrimp
In a large skillet, combine Jambalaya Mix, water and tomato sauce and bring to a boil. Reduce heat to simmer;
add ham or sausage and cook 20 more minutes. Add shrimp and cook 5 minutes more. Remove and discard bay
leaves.
Servings: 6
San Francisco Rice & Noodle Casserole Mix
2
cups
1 1/2 cup
2
2
1/4
1
3
1
2
white rice
spaghetti, broken into 1" to 2"
pieces
tablespoons dried minced onion
tablespoons dried celery
cup
sesame seeds
tablespoon dried minced garlic
tablespoons dried parsley flakes
2
1/2
1/2
1
1/4
1
tablespoons
tsp
tsp
tsp
tsp
tsp
granulated chicken bouillon
dried mustard
white pepper
dried basil
ground ginger
paprika
In a large bowl, combine all ingredients and mix well. Pour mixture into a 1-quart container of your choice,
packing down firmly.
Securely close container and, if desired, decorate with fabric, ribbon or raffia. Cut out a gift tag with the
recipient's directions from the following page. Simply personalize the tag and attach to your container.
Yield: 1 jar makes 2 batches
26
San Francisco Rice & Noodle Casserole
1/4 cup peanut oil
2
cups plus 2 tablespoons San Francisco Rice &
Noodle Casserole Mix
3 1/2 cups
water
1
(12.5 oz.) can chunk chicken, drained.
In a medium saucepan over medium heat, heat peanut oil. Add 2 cups plus 2 tablespoons San Francisco Rice &
Noodle Casserole Mix and sauté over medium heat for 3 to 4 minutes, until rice and spaghetti are brown. Add
water and bring to a boil. Reduce heat and let simmer for 15 to 20 minutes. Remove from heat, stir in drained
chicken and let stand with lid on for 5 minutes.
Yield: 1 jar makes 2 batches
Spanish Noodle & Beef Casserole Mix
1
tablespoon chili powder
2
tablespoons dried minced onion
1/2 tablespoon dried minced garlic
1
2
3
tablespoons imitation bacon bits
3 3/4 cups
medium egg noodles
In a 1-quart container of your choice, layer the above ingredients in order given. Pack each layer into the
container before adding the next ingredient.
Securely close container and, if desired, decorate with fabric, ribbon or raffia. Cut out a gift tag with the
recipient's directions from the following page. Simply personalize the rag and attach to your container.
Spanish Noodle & Beef Casserole
1 jar
Spanish Noodle & Beef Casserole Mix
2 cups
water
1 (14 oz) can diced tomatoes with juice
1 lb
ground beef
1 medium green pepper, diced
Empty contents of jar into a slow cooker, stirring to combine. In a saucepan, bring 2 cups water to a boil. Pour
over dry ingredients. Stir in tomatoes. In a skillet, brown ground beef and diced green pepper. Drain grease and
stir beef mixture into casserole. Cook on high for 1 1/2 to 2 hours.
Cheesy Chicken Casserole Mix
1 1/2 cup
white rice
2
tablespoons dried red bell pepper flakes
2
tablespoons dried celery
1
2
1
tablespoon dried minced onion
3
tablespoons granulated chicken bouillon
2 1/4 cup
thin egg noodles
In a 1-quart container of your choice, layer the above ingredients in order given. Pack each layer into the
container before adding the next ingredient.
Securely close container and, if desired, decorate with fabric, ribbon or raffia. Cut out a gift tag with the
recipient's directions from the following page. Simply personalize the tag and attach to your container.
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Cheesy Chicken Casserole
2
1
1
4 1/2
tablespoons
lb
jar
cups
vegetable oil or butter
stir-fry chicken
Cheesy Chicken Casserole Mix
water
1
(10.75) ounce can cream of chicken soup
1/2 cup
sour cream
1
cup
shredded Cheddar Cheese
Preheat oven to 350°. In a large skillet, heat vegetable oil or butter. Add chicken and sauté until lightly browned.
Add contents of jar and water. Bring to a boil. Reduce heat, cover and let simmer for 20 minutes. In a medium
bowl, combine cream of chicken soup and sour cream. Transfer mixture from skillet to a lightly greased 9x13"
pan. Top with soup mixture and shredded Cheddar cheese. Bake for 20 to 25 minutes.
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Split Pea Soup Mix
1
1
1
1
1
1
1
2
package
package
package
package
package
jar
(16 ounces) dried green split peas
(16 ounces) dried yellow split peas
(16 ounces) dried lentils, rinsed
(16 ounces) medium pearl barley
(12 ounces) alphabet pasta
(1/2 ounce) dried celery flakes
1/2 cup
dried parsley flakes
Additional Ingredients
4
cups
chicken broth
1/4 teaspoon pepper
1
cup
cubed cooked chicken, optional
In a large bowl, combine the first seven ingredients and place in airtight containers, or divide the first seven
ingredients equally among 13 plastic bags. Store in a cool dry place for up to 1 year. Yield: 13 batches
To prepare soup: In a large saucepan, combine 1 cup soup mix, broth, pepper and chicken if desired. Bring to
a boil. Reduce heat; cover and simmer for 60-70 minutes or until peas and lentils are tender.
Yield: about 4 servings per batch
Friendship Soup Mix in a Jar
1/2
1/3
1/4
1/2
1/4
2
1/2
2
1
2
3
cup
cup
cup
cup
cup
teaspoons
cup
bay
dry split peas
beef bouillon granules
pearl barley
dry lentils
dried onion flakes
dried Italian seasoning
uncooked long-grain white rice
leaves
1/2 cup
1
1
1
3
uncooked alphabet pasta
Additional Ingredients
pound ground beef, cooked and drained
black pepper, to taste
garlic powder to taste
28 oz can diced tomatoes - undrained
6 oz
can tomato paste
quarts water
In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay
leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.
Attach a label to the jar with the following instructions:
To prepare soup: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef
with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a
boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20
minutes, or until the pasta, peas, lentils and barley are tender.
Servings: 16
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 30 minutes
Nutrition Facts
Nutrition (per serving): 101 calories, 0 calories from fat, <1g total fat, <1mg cholesterol, 444mg sodium, 19.2g
carbohydrates, 4.3g fiber, 4.9g protein.
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Love Soup Mix
1/3
1/4
1/2
1/2
1
2
cup
cup
cup
cup
beef bouillon granules
dried minced onion
dried split peas
macaroni, cooked according to directions,
drained
1/4
1/2
1/3
1
cup
cup
cup
cup
barley
lentils, rinsed
long-grain white rice
tri-colored spiral pasta
Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place
before adding the next ingredient.
Attach a gift tag with the cooking directions.
Love Soup
1 jar Love Soup Mix
1 pound ground beef, browned and drained
Remove the tri-colored pasta from the Love Soup Mix and set aside. Place the balance of the mix in a large soup
pot. Add 12 cups of water. Bring to a boil. Lower heat and simmer for 45 minutes. Add tri-colored pasta, ground
beef and simmer 15 minutes more.
Calico Bean Soup
1/3
1/3
1/3
1/3
1/3
1/3
1/4
1
2
3
4
cup
cup
cup
cup
cup
cup
cup
Bean Soup Mix
yellow split peas
green split peas
dried lima beans
dried pinto beans
dry kidney beans
dry great Northern beans
dried minced onion
2
teaspoons chicken bouillon granules
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Other Soup Ingredients
8
cups
water
2
carrots, chopped
2
stalks celery chopped
2
pounds
smoked ham hocks
To make Bean Soup Mix: Combine yellow split peas, green split peas, limas, pinto beans, kidney beans, great
Northern beans, onion, bouillon granules, cumin and garlic powder. Store in an airtight container until ready to
use.
To make soup: Bring Bean Soup mix and water to a rolling boil in a large pot. Cover, remove from heat, and
let sit 1 hour.
Return pot to heat, stir in carrots and celery. Stir in ham hocks, bring to a boil. Cover, reduce heat and simmer
2 hours, until beans are tender, skimming fat as necessary.
Remove ham hocks from soup. Remove meat from bone, chop and return to soup. Heat through and serve.
Servings: 10
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 3 hours
Total Time: 4 hours
Nutrition Facts
Nutrition (per serving): 331 calories, 0 calories from fat, 19.4g total fat, 62 mg cholesterol, 77 mg sodium, 17.2g
carbohydrates, 5.4g fiber, 21.3g protein.
Source
Web Page: http://allrecipes.com
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